Lobster Chowder takes soup to a whole other level. This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
It doesn’t have to be winter to be soup season, especially when the soup you’re making (or eating) is Lobster Chowder. When Lisa and I go out to eat we’re always on the lookout for delicious starters and good homemade soups always fall into that category.
When I first met Lisa many years ago she didn’t like lobster, she was a blue claw crab and beer girl. But I think a better way to put it would be she didn’t know just how good lobster could be.
That first summer we met I introduced her to the Joys of Lobster and opened up a whole new world of culinary delights!
Needless to say lobster is now a regular menu item and not just lobster tails. She loves lobster rolls, lobster salad, and of course lobster bisque. And thanks to my local Restaurant Depot, I can buy 2-pound packs of frozen lobster body and claw meat to make all the dishes that Lisa now loves!
Of course, if you don’t have a Restaurant Depot you can shop at most Supermarkets carry 8 ounce to 1 pound packs of frozen lobster meat. Look in the frozen seafood area near the fresh seafood in your grocer.
What Kind of Lobster should I use for Soup?
For soup, the only lobster meat you should ever use is body and claw meat. Using lobster tails is a waste of good lobster. The tail meat will toughen and lack the flavor to make this soup ah-mazingly delicious.
- If you liked this soup recipe you may also like these:
Lobster Chowder Recipe
Ingredients
- 10 ounces lobster claw and body meat frozen or canned
- 1/2 cup unsalted butter 1 stick
- 1/2 cup all purpose flour
- 2 cups diced potatoes
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups chicken stock vegetable or seafood stock can be substituted
- 2 cups milk
- 1 teaspoon fresh thyme
- sea salt and black pepper to taste
Instructions
- soak lobster meat in milk while preparing soup until needed.
- melt butter in a medium saucepan
- add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
- Whisk in stock until fully incorporated
- remove lobster meat from milk and set aside.
- Add milk to the soup, mixing well.
- Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
- add fresh thyme
- sea salt and pepper to taste.
- add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
- Serve and enjoy!
Nutrition
Mary Dovey says
Hi Dennis! I have a friend who has to eat gluten-free. Could I sub gluten free flour for this recipe?
Chef Dennis Littley says
hi Mary,
Yes you can easily substitute GF flour in this recipe
Denise says
Yummy…
Michael says
Thank you, thank tou, thank you, CHEF! Chowder came out great.
Stephanie Manley says
Can I just say this looks perfect! I am looking for some soup for tonight, it’s chilly, and this would be perfect.
Claire says
Do you think you could make this recipe in a crock pot?
Chef Dennis Littley says
hi Claire
you can make it in a crock pot but I would add the lobster 30 minutes before you serve it.
Stephanie says
This looks GREAT! I loveeee soup and my husband is a huge lobster fan, (of course, so am I!)- I pinned this and I can’t wait to make it, what’s better than soup this time of year? (Especially when you’re in NH like me and we get a foot of snow each day!)- Thanks for sharing!
Chef Dennis Littley says
I hope this soup warms you up Stephanie, its getting crazy cold up north!
Claudia Lamascolo says
I love everything about this soup especially the ease of this recipe. I can smell from here Chef!
Chef Dennis Littley says
Thanks Claudia! WE do have to meet up one of these days, since were so close together.